Did you see that the levain is left at room temp for 12 to 16 hours? That amount of time is enough for 6g of starter to mature the levain, yet still maintain a "not too sour" flavor profile. It's a "light" rye after all.

Yes I saw the 12-16 hours - mine has been sitting on the counter for about 6 hours now... I couldn't get 6g out to measure - ended up with about 18g!... I'll keep an eye on it - the reason to mention a fridge retard is that I started this morning so would run out of time overnight (UK)... Thanks lots for the feedback

Well, my rye levain sat on the counter for 18 hours - and nothing! Still a nasty lumpy mass...It's really good to know - my rye starter is not very active!Added a good big tablespoon of starter, and gave it a big stir, and waited

12 hours later, fed it with more rye flour and water - and made it a bit wetter than my usual 100% by weight

After another while - it's heading out of the tub! Very very active starter - so thank you very much for the challenge!Not sure if I can do this recipe yet, but I will save it and try again when my starter is sortedthanks againcheersS

You are a true master, a respected master, TxFarmer! What comes out of your hands it is always a piece of art, perfect in every way! I am so happy that you posted this recipe, cause I wanted to do it for a while now, but I didn't like the idea of yeast in the dough. For the time being, I'm obsessed with sourdough, and I imagine, (in an erroneous way, probably) that yeast will produce an inferior quality of bread.

I have a few question, if you'll be kind to answer: first, the amount of orange juice replaces the amount of water given by hamelman, I suppose? It' hard to estimate by your description:"fresh orange juice, from 2 large oranges", but I asume it was 490ml (for an overall hydration of 66%) is that correct? And second question, when you eliminate yeast, don't you have to increase the amount of levain, only the time of bulk and final fermentation?

Sorry I was not being clear, it should be orange juice from 2 oranges+extra water, so the total liquid is 490g.
After eliminate yeast, I just had to lengthen the rising time, didn't have to add more levain.

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